Melt
the butter in a double boiler; add the white
chocolate and melt completely.

In
a separate bowl, beat the eggs and salt until
frothy.

Add the sugar and beat until thick and pale,
about 90 seconds.

Scrape
down the sides.

Add
the chocolate mixture and the vanilla to the
egg mixture and beat for five seconds.

Add
the flour and mix until just moist. Fold in
the nuts with a spatula and pour into the
prepared pan.

Place
in the oven and bake for 40 minutes.

Let cool for 1 hour.

To
serve, drizzle the top with the sauce.

Sauce:
1 tablespoon butter In a double boiler, gently
melt the white chocolate. Add the cream and
butter and cook briefly until smooth. Let cool
a little. Either spoon over brownies, or use
a squeeze bottle to sauce the brownies.